I'm a little funny about pumpkin things. I’m sorry, but I cannot handle pumpkin spice lattes in August. It’s basically criminal in my opinion. But once October hits, I'm all about the cinnamon apple cake, the pumpkin cookies and I'm especially excited about this Chocolate Chip Pumpkin Bread.
Chocolate Chip Pumpkin Bread is one of those quintessential recipes that reminds me of being at home. This is another recipe that my mom used to make for us in bulk so we could enjoy it for breakfast or dessert! I’ve spiced things up over the years, literally, and added in a few new spices like allspice, cloves and of course…. pumpkin pie spice. I've also loaded it up with a handful or two of some chocolate chips and now it's perfection. It's the perfect weekend baking project for a lazy Saturday or Sunday morning and once you make it, you’re well on your way to the most delicious quick bread that will ever grace your kitchen. It’s a little bit spiced, a little bit sweet, a little bit chocolatey and a whole lotta delicious.
Chocolate Chip Pumpkin Bread
Ingredients
- 3 cups all purpose flour
- 3 cups white sugar
- 2 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 2 cups canned pumpkin
- 1 cup vegetable oil
- 4 eggs
- â…” cup water
- 1 teaspoon ground cloves
- 1 teaspoon allspice
- ½ teaspoon pumpkin pie spice
- ½ bag semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees and spray 2 loaf pans with non-stick baking spray.
- In a large bowl combine the flour, sugar, baking soda, baking powder and salt. Set aside.
- In a mixer combine the pumpkin, oil, eggs, water and spices on medium speed. Slowly add the dry ingredients and mix on low until everything is just combined. Lastly, add the chocolate chips and fold in with a spatula.
- Transfer batter to 2 sprayed loaf pans. Top with extra chocolate chips if desired and bake for about 55-60 minutes, until a knife is inserted in the middle and comes out clean. Remove the loaf pans from the oven and let the Chocolate Chip Pumpkin Bread cool for at least 30 minutes before removing and slicing.
This loaf looks absolutely divine!!! I love the blend of spices you're using here. I can practically smell it!
I can totally smell those beautiful spices through my computer screen! I have been craving pumpkin bread, just haven't gotten around to making it. It's on, it's Saturday and I have time! Bread it is...
I am one of those people who loves those PSL from Starbucks the second the come out... but I hold off baking with pumpkin until seasonally acceptable!
I can't wait to try this loaf!
hi Gaby!
Can I use this same recipe for muffins? If so, what temp and how long should they bake?
thanks!
absolutely!! same temp and they'll need about 20 minutes! keep your eyes on them at 18 minutes and then pop them out when they are done. Just use a knife to see if the inside is baked through 🙂
Yum! Way to hold out strong until October 🙂
My family would go nuts for this pumpkin bread!
October or not, I'd love this bread any time of the year!!
Hi Gaby!
Quick question: for us non-US people, how many grams/ounces in half a bag of chocolate chips?
Thanks!
Blanca
Hi Blanca!! A half bag would be about 5 ounces 🙂
I'm finally ready to accept pumpkin into my kitchen (yep, no-go on the pumpkin in August). This bread looks like it needs to be dipped into my coffee.
Now I'm craving a big slice of pumpkin bread!
I love McCormick and I love this bread!
Pumpkin and chocolate chips are BFFS. I love this Gaby!
I am ready for all of the pumpkin recipes and this bread needs to be next on my list!
I think pumpkin and chocolate chips are the best combination! Love this bread.
-Jamie
Sounds yummy, but I would "clean" mine up with a non-wheat flour and either Truvia or Splenda brown sugar. As to pumpkin; I eat it all year long. I don't get waiting to eat something that is so yummy and so good for you! (For the record, I eat sweet potatoes all year long as well!)